My need for salad cycles. Sometimes, I'm not very interested and other times, it's like I'm craving it. I know, very weird, who the heck craves salad? But, I find that if we have been eating out a lot, I have a strong urge for something healthy and fresh tasting and that's when salad comes in. Makes sense, no?
But salad gets boring rather quickly when you don't have different dressings. I prefer to make my own and usually it's a quick balsamic dressing but sometimes I spice it up. Also, this recipe caught my eye because I have a bunch of sun-dried tomatoes kicking around. The original recipe asks for sun-dried tomatoes packed in oil but I used the dry ones. I'm sure the oil packed ones are more tastier but this dressing turned out very tasty too.
...
sun-dried tomato salad dressing
makes about 1 cup
1/4 cup sun-dried tomatoes, finely chopped
1/2 cup water
2 tbsp balsamic vinegar
1 garlic clove, minced
1 tsp dried oregano
1/2 tsp sugar
1/4 tsp pepper
pinch of salt
1/3 cup olive oil
Put together all ingredients except for olive oil. Mix well.
While whisking constantly, drizzle in oil.
Refrigerate & keep up to one week.
Recipe adapted from: Sun-Dried Tomato Vinaigrette, Canadian Living Market Fresh Special Issue magazine, Summer 2008.
I remember being at a get together at a friend's home when I was younger. The mother had brought out tarts and some other chocolate desserts and we were so excited. My friend squealed with delight "I love these!" as she pointed to the butter pecan tarts. I had never seen or eaten a butter pecan tart at that point so I wondered whether I should go with the chocolate or try the tart. The tray was making it's rounds around the room, with her mother saying "you only get to choose one!"
Being swayed with my friends pure delight about the tarts, I nervously chose the tart over the chocolate dessert. I assumed it was chocolate tasting since the center was dark. I was imagining a sweet, warm chocolate center surrounded by yummy pastry. Boy, was I wrong.
I bit in and it was sugary sweet but not chocolate tasting at all. I didn't even know what caramel was at that time. I was disappointed. And then I felt the hardness of the pecans between my teeth. I hated nuts when I was younger. I tried hard to swallow down the bite I had taken, saddened that I didn't go for the chocolate dessert and now it was too late since we were only able to have one dessert.
And since that day, everything is second to chocolate. I will almost always pick a chocolate dessert or nothing at all. Over the years, I've grown to like fruit desserts (it helps when you have 2 apple trees in your yard) but you likely will never see my reach for anything caramel-like or otherwise. Especially butter pecan pie.
My husband enjoys his caramel-like desserts and made this butter pecan pie, and he replaced most of the sugar with splenda (I don't like complete substitution because I can really tell the difference in taste - you can use all sugar, if you wish). He made jokes of "more for me" when I tried to deter him from making it, swaying him to more of a chocolate-like dessert.
However, my tastes are slowly changing again. It was a tasty dessert. The four of us all ate our slices without a complaint. But, in the back of my mind, I had that thought, like when I was a little kid, that I wish it was a chocolate dessert.
Some things never really change I guess.
...
butter pecan pie
*1/2 cup brown sugar
*1 cup splenda
1/4 cup butter
2 tbsp icing sugar
1 tsp vanilla extract
1 tsp maple extract
1/2 cup whipping cream
1/4 cup milk
4 eggs
1 1/2 cup pecans
Combine the first 8 ingredients into a sauce pan. Bring to a boil and whisk until everything is dissolved. Take off heat and allow to cool for 15 minutes..
Mix the eggs. Slowly pour milk/cream mixture into beaten eggs.
Put pecans in pie shell. Pour mixture into a homemade or store bought pie shell.
Bake at 350 F for 30-40 minutes. Place on rack to cool for 30 minutes. Serve.
* You can use 1.5 cups of sugar instead, if you prefer not to use sugar substitute.
It's snowing here.
I can't believe it.
The orchids on my dining room table are looking saddened too. Thought I'd share them with you, if you are unfortunate enough to be also looking outside at falling snow.
A friend brought me this orchid for my birthday some weeks ago and they are still alive and bright. It's funny, it's the only potted plants/flowers we have in our house. We have 2-3 of them. They are very easy to take care of, not needing to be watered often at all. Good thing, since we seem to kill everything else. Except for herbs. I have a windowsill of herbs and they mostly manage to survive but that's because I see them several times a day, and I snip them when I need them in my cooking so it reminds me to take care of them.
Next week I'll take some pictures of my herbs. I have oregano and sage on my windowsill already but we also started some basil and mint, alongside some other vegetable seeds. I'm hoping they will come out of the soil soon.
Not that we can plant them in the garden anytime soon though.
sigh.
We had an abundance of cranberry and grapefruit juices, so I looked around for a drink that might incorporate each. Couldn't exactly find one but this one came close. Though I'm not a big cooler fan, this wasn't too bad. A bit sweet for me but it goes down easy enough. I'd make it again. It would be really great on a hot summer day, hanging out with friends in the back yard. If that day ever comes...
...which leads me to this...
Yes, it's the first day of spring. While others in the world have flower buds coming in, I've got icicles. It's getting there but I really wish spring would
hurry up!
Have a good weekend!
...
Cranberry-Grapefruit Cooler
serves 2
1 Shot Russian Standard Vodka
1 Shot Disaronno Amaretto
3 Shots Cranberry Juice
2 Shots Grapefruit Juice
Combine above ingredients & pour over ice cubes in a highball glass.
